Once, for a special occasion, I produced potatoes Anna—a dish in which potatoes are thinly sliced, drenched in butter, and roasted until golden, the ultimate in crisp potato dishes—for my daughter Emma. This was a fatal error, because potatoes Anna are a pain to make, contain about a week’s allotment of butter, and were forever in demand thereafter. So I set about shortcutting the process, creating something approaching an entire meal. I cut back on the butter (when attacks of conscience strike, I substitute olive oil) and enlisted the broiler to speed the browning process. I figured that it would be just as easy to broil something on top of the potatoes during the last few minutes of cooking and, after a few tries, I found a thick fillet of fish to be ideal. The result is this simple weeknight dish that I now make routinely and one that even impresses guests.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.